Lemongrass Two Ways

Ginger Mint Lemongrass Tea

Yield: 2 servings

1 1-inch piece ginger, peeled, grated
1 3-inch piece lemongrass, roughly chopped
10 small mint leaves, bruised with fingers
1 teaspoon granulated sugar
2 cups water

1. Add all ingredients to a small saucepan.
2. Bring water to a boil.
3. Remove from the heat.
4. Let steep for 5 minutes.
5. Strain and serve.

Relax and enjoy!

Lemongrass Coconut Jasmine Rice

Yield: 6 servings

1 teaspoon extra virgin olive oil
2 cups long grain white Jasmine rice
1 14oz can unsweetened coconut milk
1 cup water
4 1-inch pieces of lemongrass
1/2 teaspoon kosher salt
1 small Serrano pepper, seeds removed, halved lengthwise, optional
freshly ground black pepper, to taste
¼ cup roasted, unsalted peanuts, chopped roughly
Finely chopped cilantro, for garnish

1. Rinse the rice thoroughly in a strainer.
2. Coat the bottom of a rice cooker with the olive oil.
3. Add the rice, coconut milk, water, lemongrass, salt, and Serrano pepper to the rice cooker.
4. Turn on the rice cooker and let cook.
5. Remove the lemongrass pieces and pepper (if used).
6. Season to taste with salt and pepper.
7. Garnish with the chopped peanuts and cilantro.

Serve and enjoy!